Souffle Roll-Up

Name: Souffle Roll-Up
Ingredients: 2 tablespoons all-purpose flour; 1/2 cup mayonnaise; 12 large eggs,; 1 cup milk; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1-1/2 cups finely chopped fully cooked ham; 1 cup shredded Swiss cheese; 1/3 cup minced fresh parsley; 1/4 cup chopped green onions; 1/2 cup minced fresh parsley; 2 garlic cloves, minced; 1 teaspoon minced fresh basil; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon cornstarch; 1-1/2 cups heavy whipping cream; 1 tablespoon Dijon mustard; 1 cup mayonnaise; 2 tablespoons chopped green onion; 4 teaspoons prepared mustard

22 ingredients

7 steps

Ingredients

2 tablespoons all-purpose flour
1/2 cup mayonnaise
12 large eggs,
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups finely chopped fully cooked ham
1 cup shredded Swiss cheese
1/3 cup minced fresh parsley
1/4 cup chopped green onions
1/2 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon minced fresh basil
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
1-1/2 cups heavy whipping cream
1 tablespoon Dijon mustard
1 cup mayonnaise
2 tablespoons chopped green onion
4 teaspoons prepared mustard

Directions

1

Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a saucepan, combine flour and mayonnaise until smooth. In a large bowl, whisk flour and mayonnaise until smooth.
2

In a large bowl, whisk the egg yolks until thickened; add milk, salt and pepper. Whisk into mayonnaise mixture; cook over medium-low heat until slightly thickened, about 7 minutes. Remove from the heat; cool for 15 minutes.
3

In a large bowl, beat egg whites until stiff peaks form. Gradually fold into mayonnaise mixture. Spread into prepared pan.
4

Bake at 375° for 20 minutes or until golden brown. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Combine the ham, cheese, parsley and onions; sprinkle over souffle to within 1 in. of edges. Roll up from short side. Place on a greased
5

. Cover and refrigerate until completely cooled, about 2 hours or overnight.
6

In a blender, combine the parsley sauce ingredients; cover and process until almost smooth. Cover and refrigerate for 1 hour or overnight. In a small bowl, combine mustard sauce ingredients; refrigerate until serving.
7

To reheat souffle, cover and bake at 375° for 40-50 minutes or until heated through. In a small saucepan, heat parsley sauce over medium heat until mixture comes to a boil, stirring constantly; cook and stir 1 minute longer. Cut souffle with a serrated knife; serve with parsley sauce and mustard sauce.